I have been hearing so much about Biscoff spread lately! I’ve seen about a bazillion Biscoff-themed pins on Pinterest. And this came on the heels of the BF gently telling me that Biscoff, a.k.a. Europe’s favorite cookie with coffee, is vastly superior to whatever cookies I mistakenly brought home from the grocery store. So when I realized that this Biscoff spread existed and was created out of the same cookie that is Europe’s and the BF’s favorite cookie with coffee, I thought a Biscoff dessert would be appropriate.
I was craving chocolate, so Biscoff Brownies sounded perfect. But here I am using the word “Biscoff” a dozen times in a row, and I didn’t even use actual Biscoff in this recipe. I’m a fraud! I used a knock-off “cookie spread” from Trader Joe’s. And let me tell you, it was delicious.
I may try to use this brownie recipe either on its own or with other spreads, like Nutella. The brownies are so ooey-gooey and mushy and fudgy — my favorite kind of brownies. The original recipe called for 3 eggs, and I only had two, so I substituted 1/4 cup homemade applesauce for the third egg. Maybe that’s what made it extra gooey. Just in case, I will definitely make it with applesauce from now on. Also, the original recipe called for vanilla extract, and I just now realized that I completely forgot to put it in. I didn’t even notice. But do with that information what you will.
They’re so good! There may or may not be a hole cut into the middle of the brownie dish right now… I like the gooey center pieces so I avoid the edges. I’m going to go off to have another brownie while I research other Biscoff recipes now. Cheers!
Biscoff Brownies adapted from Unsophisticook
3/4 cup unsalted butter, melted
1 1/2 cups granulated sugar
1 teaspoon kosher salt
2/3 cup cocoa powder
1/4 cup applesauce
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup Biscoff Spread, melted
Preheat oven to 350 degrees. Line a square 8×8 or 9×9 baking pan with parchment paper or give it a coating of baking spray.
Melt the butter in the microwave. Whisk in sugar, salt and cocoa powder.
In a large mixing bowl, whisk the eggs well, and then whisk in the applesauce and chocolate mixture until well combined.
In a separate mixing bowl, whisk together the flour and baking powder until well combined. Stir the flour mixture into the chocolate mixture until just combined.
Pour the batter into the prepared pan. Melt Biscoff Spread in the microwave and drizzle over the top of the brownie batter. Use a clean butter knife to swirl the Biscoff Spread into the batter.
Bake at 350 degrees for 35-45 minutes. When you jiggle the pan, the center of the brownies should be firm. Cool on a wire rack.
Linking up With:
Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the Floor, Twelve O Eight, Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog